This dish features crispy and juicy chicken tenders that are coated in crushed CORN NUTS® Mexican Style Street Corn Kernels, and served alongside a fresh and tangy elote salad. The combination of crunchy chicken and refreshing salad makes for a perfect balance of flavors and textures.
Ingredients
| Crunchy Chicken | |
|---|---|
| 4 | (5-ounce) chicken breast halves |
| Salt and pepper | |
| ½ | cup flour |
| 4 | egg whites, lightly beaten |
| 1 | cup ground CORN NUTS® Mexican Style Street Corn Kernels |
| ½ | cup vegetable oil |
| Elote Salad | |
|---|---|
| 4 | ears of corn, husked |
| 3 | tablespoons mayonnaise |
| 2 | tablespoons fresh lime juice |
| ⅛ | teaspoon paprika |
| Pinch of cayenne pepper | |
| 2 | ounces cotija cheese, crumbled |
| 2 | tablespoons chopped fresh cilantro |
| Kosher salt and freshly ground black pepper |
Directions
For the Crunchy Chicken
Season chicken with salt and pepper. Dredge in flour. Shake off excess. Submerge in egg whites, then coat in ground CORN NUTS® Mexican Style Street Corn Kernels.
In large skillet, over medium-high heat, heat oil. Cook 3 to 4 minutes per side or until cooked through and golden brown.
For the Elote Salad
Prepare grill for medium heat.
Grill corn 8 to 10 minutes turning occasionally, or until tender and charred. Let cool slightly. Cut kernels from cobs and transfer to medium bowl.
Stir in mayonnaise, lime juice, paprika, cayenne, cheese, and cilantro. Season with salt and pepper.